Browned butter pecan biscuits

Browned butter pecan biscuits are a simple biscuit recipe that is easy to make, and the brown sugar in them makes them extra moist.

These “brown butter pecan shortbread cookies” are the perfect treat for your holiday baking. They’re quick and easy to make, and they taste like a million bucks.

To fulfill all of your salty sweet needs, try these fluffy browned butter pecan biscuits. Butter them up and eat them for breakfast!

Getting up on Saturday morning and preparing breakfast is one of my favorite parts of the weekend. Muffins, coffee cake, scones, pancakes, and biscuits are some of the items on the menu. I adore each and every one of them. And these pecan biscuits with browned butter are a new fave. They’re the ideal balance of sweet and salty, and anything that I can eat hot out of the oven is definitely a winner in my book. Enjoy!

What’s even better? They take around 10 minutes to put together. So, instead of waiting in line at your favorite bakery, make this indulgent and delicious morning (or anytime) treat at home! You’ll be as hooked as I am with these browned butter pecan biscuits, which are packed with pecans, the ideal balance of spices, and kept moist by cold butter and buttermilk.

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You may be wondering how to create the finest biscuits ever. I’ve broken it all down for you here using one of my favorite biscuit recipes. I hope you like these nutty and savory biscuits as much as I did.

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To fulfill all of your salty sweet needs, try these fluffy browned butter pecan biscuits. Butter them up and eat them for breakfast!

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 12 big cookies per batch 1x
  • Bread is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 12 big cookies per batch 1x
  • Bread is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 12 big cookies per batch 1x
  • Bread is a category of food.
  • Baked method
  • American cuisine

Ingredients

  • 1 cup roughly chopped pecan halves
  • 3 tblsp butter (unsalted)
  • 3 cups flour (all-purpose)
  • 2 1/2 tablespoons powdered baking soda
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon nutmeg, freshly grated
  • a quarter teaspoon of salt
  • 1/4 cup light brown sugar, packed
  • 3/4 cup cold unsalted butter, cut into tiny cubes (1 1/2 sticks)
  • 1 gently beaten big egg
  • 3/4 cup chilled buttermilk, plus a little more to brush the biscuits with
  • 2 tsp vanilla extract (pure)
  • dusting of turbinado or granulated sugar on top before baking

Instructions

  1. Preheat the oven to 350°F and place a rack in the top third. Toast pecan bits in the oven for 10 minutes on a rimmed baking sheet. Remove the baking sheet from the oven.
  2. Melt butter in a medium sauce pan over medium heat. 3 to 4 minutes after adding pecans, stir to toast until butter is gently browned. Remove the pan from the heat and let aside to cool slightly before mixing into the dough.
  3. Preheat the oven to 400 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper.
  4. Sift together flour, baking powder, baking soda, nutmeg, salt, and sugar in a mixing dish. Using your fingertips or a pastry cutter, cut in the butter until the mixture resembles coarse meal. Work the butter into the dry ingredients until some of the butter flakes are pea-sized and others are oat-sized.
  5. In a separate dish, whisk together the egg, milk, and vanilla essence using a fork. Add all of the ingredients to the flour mixture at once, stirring just enough to form a soft dough. Fold in the pecans that have been buttered.
  6. Knead the dough approximately 10 times on a floured surface. Roll or pat out to a thickness of 1 inch. Cut into 2-inch circles using a round cutter or 22-inch squares with a square cutter. Excess dough scraps may be reshaped and rolled to make additional biscuits. Place on a baking sheet that hasn’t been buttered. Sprinkle with sugar after gently brushing with buttermilk.
  7. Bake for 15-18 minutes, or until the top is golden brown. Warm the dish before serving. Biscuits are best eaten the day they’re prepared, but they may be frozen and warmed in the oven at a later date.

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These browned butter pecan biscuits are crispy and delicious. They’re the perfect addition to your breakfast or brunch table. Reference: crispy butter pecan cookies.

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